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January 27, 2008
I know you'll be reading
25 top-paying companies - CNN
Google
Average total pay: N.A.
For: N.A.
Best Companies rank: 1
SAS Institute
Average total pay: $104,566
For: Software Developer*
Best Companies rank: 29
Publix Super Markets
Average total pay: $107,280
For: Store Manager*
Best Companies rank: 91
Chesapeake Energy
Average total pay: $108,031
For: Toolpusher*
Best Companies rank: 61
OhioHealth
Average total pay: $108,143
For: Pharmacist*
Best Companies rank: 18
S.C. Johnson & Son
Average total pay: $110,587
For: Sr. Research Scientist*
Best Companies rank: 27
Yahoo
Average total pay: $116,250
For: Technical Yahoo*
Best Companies rank: 87
MITRE
Average total pay: $116,291
For: Lead Information Systems Engineer*
Best Companies rank: 42
Texas Instruments
Average total pay: $116,636
For: Electrical Design Engineer*
Best Companies rank: 100
Robert W. Baird
Average total pay: $123,800
For: Financial Analyst*
Best Companies rank: 39
eBay
Average total pay: $125,889
For: Software Engineer 4*
Best Companies rank: 68
Kimley-Horn & Associates
Average total pay: $127,167
For: Project Manager*
Best Companies rank: 38
Network Appliance
Average total pay: $129,689
For: MTS Software 4*
Best Companies rank: 14
Cisco Systems
Average total pay: $132,004
For: Software Engineer IV*
Best Companies rank: 6
Boston Consulting Group
Average total pay: $136,706
For: Consultant*
Best Companies rank: 11
Goldman Sachs
Average total pay: $137,000
For: Other Exempt (Analysts, Program Analysts, Associates, and Professional Non-Exempt)*
Best Companies rank: 9
Adobe Systems
Average total pay: $137,691
For: Computer Scientist*
Best Companies rank: 40
EOG Resources
Average total pay: $146,739
For: Engineer*
Best Companies rank: 64
Perkins Coie
Average total pay: $162,860
For: Associate*
Best Companies rank: 55
Devon Energy
Average total pay: $173,057
For: Engineer*
Best Companies rank: 48
Nixon Peabody
Average total pay: $178,016
For: Associate Attorney*
Best Companies rank: 66
Shared Technologies
Average total pay: $187,137
For: Sales Rep*
Best Companies rank: 25
Alston & Bird
Average total pay: $190,135
For: Associate Attorney*
Best Companies rank: 31
Arnold & Porter
Average total pay: $194,575
For: Associate*
Best Companies rank: 19
Bingham McCutchen
Average total pay: $211,017
For: Associate*
Best Companies rank: 41
Posted by renh at 10:01 PM | Comments (0)
January 24, 2008
Cook's illustrated video podcast
I like this podcast. It's more like the good eats' style, not just "cheap cheat" kind of thing.
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If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing.
INGREDIENTS
Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
Glaze
1 tablespoon cream cheese , at room temperature
3 tablespoons milk
1 1/2 cups confectioners' sugar (6 ounces)
1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
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Shelling out hundreds of dollars for a Dutch oven is less necessary than ever. We put two new low-cost models, one from Tramontina ($39.86) and another from Lodge ($49.86), to the test and liked what we found. We were impressed by the significantly cheaper Round Enameled Cast Iron Casserole with Lid by Chefmate for Target ($39.99).
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An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
INGREDIENTS
3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar
See Illustrations Below: Almost No-Knead Bread
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
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Quicker Beef Vegetable Soup
We found a faster path to a full-flavored soup.
The Problem: Given enough meat, bones, and time, a great beef soup isn't all that hard to make. But can you make an equally great soup without spending that much time and energy?
The Goal: We wanted to make beef and vegetable soup in just an hour, without sacrificing the intense flavor of a long-simmered homemade beef stock.
The Solution: We first needed to find a cut of meat with the right texture. After testing nearly a dozen samples, we settled on sirloin tip steak—its shredded texture fooled tasters into thinking the meat had cooked for hours. To keep to our time limit, we had to use store-bought broth but knew it would need some serious doctoring. After analyzing the flavor components in beef broth, we tested a group of foods that contained glutamates—naturally occurring flavor compounds that accentuate beefy flavors. We chose cremini mushrooms, tomato paste, soy sauce, and red wine. Finally, we wanted to recreate the richness developed in long-simmered soup that is a result of collagen (tough proteins in the meat and bones) breaking down into gelatin. Adding a tablespoon of gelatin softened in cold water provided the missing viscosity.
Beef and Vegetable Soup
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some trade-off in flavor. Our preferred brand of beef broth is Pacific. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into 1/2-inch pieces (2 cups), during the last 15 minutes of cooking.
Serves 6
1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces (see note above)
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered
1 large onion , chopped medium (about 1 1/2 cups)
2 tablespoons tomato paste
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/2 cup red wine
4 cups beef broth (see note above)
1 3/4 cups low-sodium chicken broth
4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup)
1 bay leaf
1 tablespoon unflavored gelatin (powdered)
1/2 cup cold water
2 tablespoons minced fresh parsley leaves
Table salt and ground black pepper
1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.
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Reconsidering Cast Iron—Cast-Iron Skillets
Centuries before DuPont invented Teflon in 1938, people were cooking with cast iron. Over the past 30 years, nonstick skillets have taken the place of cast iron in most homes. But with disturbing reports about the effects of nonstick coatings on the environment and our health, we decided to take another look at cast iron to see if it is worth bringing back into the kitchen.
Cast iron has always been known to have a few advantages over other types of cookware. Its material and weight give it excellent heat retention for high-heat cooking techniques such as frying and searing. You can use it on the stovetop or bake with it in the oven. Its durability is legendary-many people are still cooking with cast-iron pans handed down for generations. Unlike most consumer products, cast-iron pans actually improve with time and heavy use.
Cast iron also has disadvantages. It's heavy and needs special care. It must be seasoned to prevent it from rusting or reacting with the foods you cook. Until its seasoning is well established, food will stick to it. You shouldn't use soap or steel wool on it, lest you strip off the seasoning.
When we went shopping for cast-iron pans to test, we noticed that although you can still find traditional cast iron, manufacturers have been tweaking the design and materials to maintain its principal benefits while diminishing some of the downside. They have begun coating the surface with a variety of materials to either begin the seasoning process for you or render it unnecessary. In some cases, new coatings bonded onto the cast iron make soap and even the dishwasher no longer off-limits.
One thing that didn't always get better with innovation is price: Traditional unseasoned cast-iron skillets are a true bargain, costing between $11 and $20. Most preseasoned pans are also fairly cheap, at $15 to $30, but we found fancier pans that hovered around the $100 mark.
Seasoned Wisdom
"Seasoning" is a word you hear a lot around cast iron. It might sound mysterious, but it's just oil and carbon residue from cooking that polymerize when heated and bond to the cast iron, forming a smooth surface. You build up seasoning over time simply by cooking in the pan and doing routine maintenance (see "Taking Care of Cast Iron," below). Until recently, all cast-iron pans were purchased unseasoned. For our testing, we bought eight skillets, all about 12 inches in diameter: three factory-seasoned pans, three traditional unseasoned pans, and two with innovative finishes that required no seasoning. Le Creuset's skillet has a matte-textured black enamel interior, rather than the glossy cream-colored finish found inside the company's Dutch ovens. Newcomer Olvida offered the most unusual finish of all: nickel plating that made the pan shiny silver. The nickel finish is designed to be nonreactive and safe with metal utensils, soap, and the dishwasher. We followed manufacturer directions to prepare the unseasoned pans for cooking.
Our first goal was to see how the cast-iron pans stacked up against our favorite nonstick skillet, the All-Clad Nonstick 12-Inch Skillet ($159.95), and our favorite stainless-steel skillet, the All-Clad Stainless 12-Inch Skillet ($134.95), in a battery of cooking tasks.
One of the primary reasons to own a nonstick skillet is to cook eggs, so we started by rating each pan for sticking and ease of cleaning when cooking scrambled eggs. Next, we baked corn bread to test evenness of browning and oven performance. We pan-seared steak to test searing ability and made tomato-caper pan sauce with the resulting fond to see whether the cast iron would react with the acid in the sauce. We also shallow-fried breaded chicken cutlets while wiring the pans with a thermocouple to measure their responsiveness, conductivity, and heat retention—all reflecting their ability to evenly and crisply fry chicken.
In the egg test, the nonstick skillet was the runaway winner; the performance of the cast-iron pans ranged from mediocre to poor. The cast-iron pans were clearly superior in the corn bread tests, producing the brownest, crispest crust. They were on par with the stainless-steel pan in the steak and chicken tests. Though not unexpected, the results were somewhat disappointing.
However, we noticed that most of the cast-iron pans improved their ability to release food as our testing progressed. The seasoning (whether done by the manufacturer or us) was becoming thicker and more reliable. We decided to try the egg test again and were surprised by the dramatic improvement. Pans that had performed poorly in the first egg test did a decent job, and the preseasoned pans were now nearly as good as the nonstick pan in this test. Given such dramatic improvement over just a few weeks, we were not surprised when the cast-iron pans continued to become more "nonstick" with time.
At this point, we concluded that a cast-iron pan can combine the best traits of both nonstick and traditional cookware: You could make eggs and sear steak in the same pan. However, this endorsement comes with two important caveats—you must choose the right pan, and you must be willing to care for it.
Casting Call
So which of these eight cast-iron pans is our favorite? There were several factors that distinguished the high-ranked models. First, they were seasoned by the manufacturer. Seasoning new pans in the oven creates oily fumes and a mess as shortening drips off the pan. What's more, the unseasoned pans lagged behind the factory-seasoned pans in nonstick performance throughout our testing. Their lighter hue also produced lighter browning on the corn bread than the solidly black preseasoned pans. This year, Lodge discontinued selling unseasoned cast iron, stating that customers preferred the preseasoned pans by a wide margin. According to Lodge spokesperson Mark Kelly, the factory seasoning is "equivalent to seasoning it yourself 20 times." We think this leg up is well worth a few extra dollars.
Second, evenness of cooking without hot spots or heat surges was very important. We wanted a pan that wouldn't cool off too much when food was added and would quickly climb back to the desired temperature. The Bayou Classic skillet had trouble maintaining steady heat, a major flaw for this type of pan. When we weighed the pans and measured the thickness of their bottoms, we discovered that the Bayou was the thinnest. Our top-ranked pans were up to twice as thick and all demonstrated more even distribution and retention of heat.
A third key factor was the diameter of the interior cooking surface, which made a difference when trying to
accommodate multiple chicken breasts or steaks without crowding or steaming. Despite averaging 12 inches from rim to rim, the interior cooking surfaces of the pans ranged from 9 1/4 inches to 10 3/4 inches. We have a strong preference for the larger pans.
Weight was a thorny issue. While we preferred the bigger pans, they tended to be heavy and difficult for a smaller cook to manipulate in tasks such as swirling melting butter, pouring off a pan sauce, and flipping to release corn bread. Good handle design can help offset the problem. Our top-ranked pans all featured helper handles opposite the main handle. Two pans (Le Creuset and Lodge Pro-Logic) also featured larger main handles, which made the pans easier for smaller cooks to use.
Durability is one of the biggest virtues of cast iron. And while the Le Creuset pan performed very well, the enameled bottom of the pan also became chipped and scratched with routine use during testing. (You also can't use metal utensils with this pan or stack other pans inside it.) If you want a kitchen workhorse, this isn't it. The nickel finish on the Olvida pan was durable and worked as described, but it didn't offer significant enough advantage over preseasoned cast iron to warrant spending nearly $100. While we often find that you get what you pay for, in the case of cast iron, you don't need to spend more to get more.
In the end, we preferred the classic design-with straight (rather than sloped) sides-and roomy interior of the preseasoned Lodge Logic Skillet ($26.95). It performed well in all our cooking tests, its surface gained seasoning in the course of testing, and it will last for generations. If you are strong and don't mind a truly heavy pan, the
preseasoned Camp Chef skillet is a solid performer for only $17.99. It's our Best Buy.
TAKING CARE OF CAST IRON
Routine Maintenance
If you buy a preseasoned pan (and you should), you can use the pan with little fuss.
Don't wash the pan with soap or leave it in the sink to soak. Rinse it out under hot running water, scrubbing with a brush to remove traces of food. (This is easiest if done while the pan is still warm.)
(Dry the pan thoroughly and put it back on the burner on low heat until all traces of moisture disappear (this keeps rusting at bay). Put a few drops of vegetable oil in the warm, dry pan and wipe the interior with a wad of paper towels until it is lightly covered with oil. Then, using fresh paper towels, rub more firmly to burnish the surface and remove all excess oil. The pan shouldn't look or feel oily to the touch. Turn off the heat and allow the pan to cool before putting it away.
Heavy-Duty Cleaning
If you have stuck-on food or you've inherited a pan that is rusty or gummy, scrub it with kosher salt.
Pour in
vegetable oil to a depth of 1/4 inch, then place the pan on a stove set to medium-low for 5 minutes. Remove pan from heat and add 1/4 cup kosher salt. Using potholder to grip hot handle, use thick cushion of paper towels to scrub pan. Warm oil will loosen food or rust, and kosher salt will have abrading effect. Rinse pan under hot running water, dry well, and repeat, if necessary.
Reseasoning
If cooking acidic foods or improper cleaning has removed the seasoning from your pan, it will look dull, patchy, and dry instead of a smooth, rich black. You need to restore the seasoning. We have found this stovetop method (rather than the usual oven method) to be the most effective way to season a cast-iron pan.
Heat pan over medium-high heat until drop of water evaporates on contact. Wipe inside with wad of paper towels dipped in
vegetable oil (hold towels with tongs to protect yourself). Wipe out excess oil and repeat as needed until pan is
slick.
CAST IRON HISTORY
Cast-iron cookware is formed by pouring molten iron into a mold made of sand, which is used only once, making each pan unique. The process originated in China in the 6th century B.C. and has been mostly unchanged for centuries, with the exception of machines that now pour the hot metal into the molds. Cast iron was the material of choice for cookware in America until the early 20th century, when aluminum became affordable. At one time, there were dozens of American companies making cast-iron cookware. Today, there are just two, Lodge and American Culinary (which sells pans under the Wagner label). Most of the pans we tested are made in China.
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This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
INGREDIENTS
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
See Illustrations Below: Chicken Tikka Masala
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Posted by renh at 11:16 PM | Comments (0)
January 23, 2008
show
I like anthony bourdain's show no reservation on the travel channel. But I couldn't help but notice his distain for RR. Just checked the imdb website and found someone had the same notion. I have to say that I have to agree with quite a few comments regarding this issue. Quick-and-easy is good, but sometime nothing can substitute the meals made out of freshness, effort, and patience. for example, simply putting fruit on the store-bought pudding doesn't equal to a fruit tart. Yes, it may only take you 10 min. But just eating pudding as pudding and fruit as fruit would take you even less time. I like alton brown's show and ina's recipe, on the contrary to RR and SL.
Posted by renh at 02:42 PM | Comments (0)
what's wrong with ...
Honestly I don't know what's wrong with MI? I heard the news in the morning from my radio alarm clock. By noon, the campus email has arrived. The michigan legislature has decided new driver's license can only be granted to the US citizens or permanent residents. I can understand if it is a way to prevent illegal immigration, but the result of this is to simply punish all the immigrants both legal and illegal.
MI recently had an early primary this year, because the state wanted to raise the candidates' awareness of the state's economic issues. However, all the major democratic candidates withdrew their names from the ballot with the exception of Hillary. How sad.
I believe we now live in an era that technology and innovation really matter to society/economy. If the state doesn't have sufficient resources to fund big research institutes, maybe it can be more amenable to take on a friendlier attitude to intellects. If that's also impossible, maybe it can make the winter warmer sunnier more beautiful (hmm sounds like california) to improve the negative GDP increase rate.
Posted by renh at 01:59 PM | Comments (0)
January 20, 2008
Lemon Curd Tart
For the tart shell:
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
For the lemon curd:
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
For the tart shell:
Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Meanwhile, preheat the oven to 350 degrees F.
Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
For the lemon curd:
Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
Fill the tart shell with warm lemon curd and allow to set at room temperature.
Strawberry Tarts
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups
Posted by renh at 09:54 PM | Comments (0)
January 19, 2008
new moves
one leg dead lift to T (7.5lb dumbbell each hand, feel pretty good)
hockey row (totally didn't get it)
chest blast and crunch on balance ball (OK)
flamingo triceps extension band (very good for shoulder)
Jockey hop (didn't get it)
rotating sumo squat (weird)
russian curl ( haven't tried)
band crunch (very good)
Posted by renh at 11:32 PM | Comments (0)
pineapple bread pudding
5 extra-large whole eggs
2 cups coconut milk (1 can)
1 can dole pineapple tidbits (in pineapple juice not syrup) (drained)
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, coconut milk, pineapple orange zest, and salt. Set aside.
tear stale bread into pieces. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
Posted by renh at 11:27 PM | Comments (0)
Caramelized Shallots
Copyright, 2004, Barefoot in Paris, All Rights Reserved
See this recipe on air Saturday Jan. 26 at 6:00 PM ET/PT.
Show: Barefoot Contessa
Episode: Barefoot in Paris
This recipe is available for a limited time only. Why?
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
Endive, Pear, and Roquefort Salad
Copyright, 2004, Barefoot in Paris, All Rights Reserved
See this recipe on air Saturday Jan. 26 at 6:00 PM ET/PT.
Show: Barefoot Contessa
Episode: Barefoot in Paris
This recipe is available for a limited time only. Why?
4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
1 egg yolk*, at room temperature
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves
Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Profiteroles
Copyright, 2004, Barefoot in Paris, All Rights Reserved
See this recipe on air Saturday Jan. 26 at 6:00 PM ET/PT.
Show: Barefoot Contessa
Episode: Barefoot in Paris
This recipe is available for a limited time only. Why?
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Tapenade
Copyright, 2004, Ina Garten, All Rights Reserved
See this recipe on air Saturday Jan. 26 at 6:00 PM ET/PT.
Show: Barefoot Contessa
Episode: Barefoot in Paris
This recipe is available for a limited time only. Why?
1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
Serve on toasts.
Posted by renh at 11:16 PM | Comments (0)
January 14, 2008
It snowed a little today when I was waiting for the bus. The snowflakes were tiny solid white stars. They are all in a perfect hexagon/hexagram shape with various details. I watched them slowly melt on my sleeves. It's the first time I actually appreciate the beauty of the snowflake in the bitter cold Michigan winter. I think this is because I could go home early today. It's important to like what you are doing, and equally important is not to be obsessed in what you are doing.
Posted by renh at 11:40 PM | Comments (0)
It's a strange and quiet year for the golden globe winners. I kinda miss the show.
Golden globe best foreign language film
THE DIVING BELL AND THE BUTTERFLY – FRANCE AND USA
Posted by renh at 09:39 PM | Comments (0)
January 13, 2008
shrimp scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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increase the amount of shallots. saute garlic, shallots, and red pepper flakes together with dry parsley with EVOO and butter. add shrimp. stir constantly. add sliced red bell pepper. l left out the lemon stuff. Maybe a little would help to ease the greasy feeling, but I simply didn't want to overpower the dish with too much lemony flavor.
Posted by renh at 03:09 PM | Comments (0)
week recipe
breakfast- egg omelet
finely chop half a medium red onion, chop 4 medium portabella mushrooms, mince garlic, slice shallots, sautee with EVOO, season with salt and pepper. I threw in some chopped boar's head hard salami. Low heat! beat 6 eggs mix with teared broccoli floret. pour the mixture into the same sauce pan. cover. finally sprinkle parmesan cheese and some black pepper on top.
lunch - shrimp dumpling
dinner - chicken wild rice soup
Posted by renh at 02:20 PM | Comments (0)
pancake
Pancake mix:
4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons plus 2 teaspoons sugar
Pancake batter:
1 egg
1 cup milk
1 tablespoon melted butter
For the pancake mix:
Mix the above ingredients together and store in a jar.
For the pancake batter:
For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
Heat a flat griddle or pan over medium-high heat.
Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
Posted by renh at 02:19 PM | Comments (0)
January 08, 2008
NH
Hillary and McCain won the NH primary. I am kinda happy for them, not because I like them particularly. It was said before that they were written off the campaign. But they fought hard and cling on the hope and eventually came back, and that's the spirit I admire.
Posted by renh at 11:59 PM | Comments (0)
Hippeastrum
Hippeastrum is a popular bulb flower for indoor growing. The bulb is tender and should not be exposed to frost, but is otherwise easy to grow, with large rewards for small efforts, especially those that bloom inside during the winter months.
I miss the flowers blooming in my home in winter.
Posted by renh at 12:27 PM | Comments (0)
January 06, 2008
cardamom
During the process of make mango lassi, I actually find out an enchanting spice - cardamom. It's very fragrant. I think it is the major special taste of chai that I like.
Posted by renh at 08:42 PM | Comments (0)
January 03, 2008
mango lassi
Mango Lassi
From Food Network Kitchens
1/2 chopped ripe mango
1 cup low-fat plain yogurt
1/4 cup freshly-squeezed orange juice
2 tablespoons Spiced Simple Syrup, recipe follows
Pinch fine salt
Puree all ingredients in a blender until smooth. Refrigerate until ready to serve.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
Spiced Simple Syrup:
1/2 cup granulated sugar
1/2 cup water
4 green cardamom pods, cracked
2 allspice berries
1 cinnamon stick
1 whole clove
Put all the ingredients in a small sauce pan, and bring to a boil, stirring occasionally. When sugar is dissolved, remove from heat. Cool, strain, and refrigerate.
---------------------------------------------
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.
The lassi can be kept refrigerated for up to 24 hours.
Makes about 2 cups.
Posted by renh at 11:55 PM | Comments (0)
January 01, 2008
breakfast
Deli Stuffed Eggwiches
Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals
Episode: All Day Eggcellence
3 eggs
Splash milk or cream
Splash hot sauce
Salt and freshly ground black pepper
8 slices white or wheat bread
4 rounded tablespoons apricot or raspberry preserves
4 rounded tablespoons grainy Dijon mustard
4 slices ham
4 slices Swiss cheese
4 slices herb roast turkey
2 tablespoons butter
Beat eggs, milk or cream and hot sauce with salt and pepper. Mix together the preserves and mustard. Spread the mixture on 1 side of each slice of bread. Face the coated sides in and make sandwiches of ham, cheese and turkey, folding meat and cheese to fit the bread.
Heat a skillet with butter over medium heat. Coat sandwiches in egg and cook 3 minutes on each side until deeply golden and warmed through. Cut sandwiches from corner to corner and serve.
Deviled Frittata and Heavenly Angel Hair Pasta
Recipe courtesy Rachael Ray
See this recipe on air Tuesday Jan. 01 at 3:00 PM ET/PT.
Show: 30 Minute Meals
Episode: Belly Up to Brunch
This pairs a mayo-free, warm, spicy take on deviled eggs with a pasta favorite from Trattoria Garga in Florence. The original "Pasta Magnifico" is richer with more cream and liquor rather than wine. This lighter version is molto bene for brunch or a late night bite. Your pick - it's always brunch somewhere.
1 pound angel hair pasta
Salt
5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery and greens from the heart, finely chopped
2 cloves garlic, finely chopped
1/4 cup green olives and pimiento, finely chopped
1 teaspoon paprika, plus more for garnish
Black pepper
2 rounded teaspoon Dijon mustard
1 tablespoon hot sauce
12 large eggs
3/4 cup cream
A handful of flat leaf parsley, finely chopped
2 shallots, thinly sliced
1 orange, zested
1 tablespoon plus 1 teaspoon lemon zest
1/2 cup white wine
1/3 cup Pecorino Romano, a very generous handful
10 to 12 basil leaves, torn or shredded
Preheat oven to 400 degrees F.
Bring a large pot of water to a boil. When it comes to a boil, salt the water and cook angel hair pasta to al dente, 5 minutes.
Heat 3 tablespoons extra-virgin olive oil, 3 turns of the pan, in a large nonstick skillet over medium-low heat. Add onions and gently cook 5 minutes. Do not caramelize the onions just let them get translucent and sweet. Add celery, garlic and olives and season with paprika, salt, and pepper. Stir in mustard and hot sauce. Beat together the eggs and 1/4 cup of the cream (eyeball it) and pour into the pan. Stir in the parsley and let the eggs settle and form a foundation, as you would for an omelet. Transfer the pan to the oven and bake until golden, 12 minutes or so. Garnish with the paprika after you remove the frittata from the oven.
Heat the remaining extra-virgin olive oil in a deep skillet over medium heat, 2 turns of the pan. Add shallots and cook 5 minutes. Add zest and wine then reduce a minute or so more. Add the remaining 1/2 cup cream, reduce 2 minutes. Add 2 ladles of starchy cooking water from the pasta to the sauce pot just before draining. Toss pasta with cheese and season with salt and pepper. Transfer pasta to a bowl and garnish with a large amount of fresh basil. Yum-o!
Breakfast Bread Pudding
5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
Posted by renh at 03:26 PM | Comments (0)